IMK 221 - Food Ingredients - TWL Food Acidulants

TWL Food Acidulants
Below are some of the examples of food acidulants that I summarised:

found in vinegar
has a characteristic pungent smell
widely used, particularly in the pickling industry.
naturally fermented vinegar has a variable pH and so acetic acid is added to this to form a pickling liquor with a specified acidity.

provide sharp taste in soft drinks and sweets
generate the optimum conditions for the formation of gels in jams, jellies, confectionary and desserts
help give the conditions for the stabilisation of emulsions (e.g. processed cheese and dairy products)
prevent the browning of salads
enhance the action of antioxidants and prevent deterioration in frozen food
act as an antioxidant in fats and oils
preserve meat products and help modify their texture during their processing

Strongest tasting food acidulant.
Has limited applications due to its very low solubility.
It is used in gelatin dessert powders, cheesecake mixes and some powdered drinks.
It is manufactured synthetically from malic acid.

Widely used in the production of boiled sweets, pickled foods and as a raw material in the manufacture of important emulsifiers for the the baking industry.

Found naturally in apples, pears, tomatoes, bananas and cherries.
Has similar applications to citric acid and is the preferred acid in low calorie drinks, cider and apple drinks.
Slightly more expensive than citric acid.
It is produced commercially from maleic anhydride.